Preparation

Melt in a double boiler over -not in- hot water 2 oz. unsweetened chocolate then add and melt butter

Stir and blend well, then add boiling water. Stir well and add sugar and corn syrup

Permit the sauce to boil readily, but not too furiously, over direct heat. Do not stir. If you wish an ordinary sauce, boil it for 5 minutes. (220 F) If you wish a hot sauce that will harden over ice cream, boil it for about 8 minutes (234-238 F)

Don''t overheat, this stuff burns easily. I often use Mexican style chocolate (with cinnamon) instead of unsweetened. You can also add a pinch of cayenne pepper to give the sauce a vague "spicy" flavor that many people enjoy. Don''t overdo it. If you can tell there''s pepper added you used too much.

Notes

Based on the 100+ batches I've done over 30 years of making this recipe:

Don't overheat, this stuff burns easily. I often use Mexican style chocolate (with cinnamon) instead of unsweetened. You can also add a pinch of cayenne pepper to give the sauce a vague "spicy" flavor that many people enjoy. Don't overdo it. If you can tell there's pepper added you used too much.

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Reviews

Based on the 100 batches I've done over 30 years of making this recipe: Don't overheat, this stuff burns easily. I often use Mexican style chocolate (with cinnamon) instead of unsweetened. You can also add a pinch of cayenne pepper to give the sauce a vague 'spicy' flavor that many people enjoy. Don't overdo it. If you can tell there's pepper added you used too much.Pete Romfh, 2005

Based on the 100+ batches I've done over 30 years of making this recipe:
Don't overheat, this stuff burns easily. I often use Mexican style chocolate (with cinnamon) instead of unsweetened. You can also add a pinch of cayenne pepper to give the sauce a vague 'spicy' flavor that many people enjoy. Don't overdo it. If you can tell there's pepper added you used too much.
Pete Romfh, 2005
[I posted this recipe.]